Lentil Roast

1 cup dried lentils
2 cups vegetable stock
1 bay leaf
1 Tbs butter
2 Tbs breadcrumbs
2 cups shredded sharp cheddar cheese
4 1/2 oz button mushrooms, finely chopped
1 1/2 cups breadcrumbs
1 Tbs lemon juice
2 eggs, lightly beaten
salt and pepper

1) Put the lentils, stock and bay leaf in a saucepan. Bring to a boil, cover and simmer gently for 15-20 minutes, until all the liquid is absorbed and the lentils have softened. Discard the bay leaf.
2) Base-line a 2lb 4oz loaf pan with baking parchment. Grease with the butter and sprinkle with the dried breadcrumbs.
3) Stir the cheese, mushrooms, and breadcrumbs into the lentils.
4) Bind the mixture together with the lemon juice and eggs. Season with salt and pepper. Spoon into the prepared loaf pan and smooth the top.
5) Bake in a preheated oven at 375F, for about 1 hour, until golden.
6) Loosen the loaf with a spatula and turn on to a warmed serving plate. Serve sliced.

Review: I've been dying to make a lentil loaf for a long time, but most of the recipes seemed too hard. This one was awesome!! It came out of the oven smelling yummy. It was a great alternative to meatloaf - definitely a stick to the ribs kind of meal. After awhile, it dried out, so I'll make it with a 1/2 cup more broth, to keep it moist.